Harvesting & Curing

The crop can be harvested seven months after planting. Drying of the leaves is the indication of crop maturity for harvest. Harvest the crop carefully without cutting the rhizomes, remove dried leaves and roots, wash the rhizome in water and dry. With sharp knife, chop the rhizomes into circular pieces of uniform size except the end portion, which has to be cut separately. Spread the cut rhizomes uniformly on clean floor and allow drying for four days. On fourth day, heap the rhizomes and keep it overnight. On the next day it is again spread and dried. Clean the dried produce, bag and store in cool dry place or market it. Prolonged storage can cause insect and fungus attack.